January may be over, that doesn’t mean it’s time to indulge in unhealthy and processed food. Stay on the right track with these delicious and high-protein teriyaki tofu and cauliflower rice rolls!
These rolls are perfect for when you want something quick and healthy that doesn’t taste like it. It’s savory, a bit spicy and sour, and packed with umami.
From start to finish, I would say this recipe takes about 30-35 minutes, making it perfect for a weeknight.
You start by blanching the cabbage leaves to soften them. I went with savoy cabbage as it’s what I had on hand but feel free to use collard greens or even lettuce leaves! Please note that if you use savoy cabbage, especially if the leaves are large, I recommend removing the stem that can be a bit hard to chew.
Then we sautée some garlic, ginger, red peppers, mushrooms, and tofu for extra protein. Add the cauliflower rice and cook until it becomes soft and fluffy.
Next, it’s time to add the teriyaki sauce that will add a ton of flavor. It consists of soy sauce combined with lime juice, a bit of maple syrup, sesame oil, and a tiny amount of sambal oelek for spiciness. If you want it spicier, feel free to add more of your favorite chili paste/sauce.
Finally, for even more flavor and freshness, top with sliced green onions.
If you are not a fan of greens, I’m sure this tofu and cauliflower rice would make a tasty taco filling!
These sweet and salty rolls come together very quickly and each one packs over 9 grams of protein, meaning having two is acceptable. Oh, and the filling keeps very well in the refrigerator, it can be reheated or eaten cold. Both are delicious.
Let me know in the comments if you try this recipe!
- 3 cabbage leaves (or collard greens, lettuce)
- 1 tbsp (15ml) oil
- 2 cloves of garlic, minced
- 1 tsp grated ginger
- 1/2 red bell pepper, finely diced
- 3–4 white button mushrooms, sliced
- 1 4.5-ounce block (125g) firm tofu, very finely diced
- 1 and 1/2 cup (about 150g) cauliflower rice
- 1/4 cup (60ml) soy sauce
- 2 tbsp (30ml) maple syrup
- 2 tbsp (30ml) lime juice
- 1 tsp (5ml) sesame oil
- 1 tsp cornstarch
- 1/8 tsp sambal oelek (or 1/2 tsp sriracha)
- 1/4 cup fresh green onions, or basil, chopped (optional)
- Start by preparing the cabbage leaves. Bring a large pot of water to a boil. Once boiling, add the cabbage leaves and cook for 1-2 minutes. Remove from heat and transfer to a large bowl filled with cold water. Let it sit for one minute and then drain. This will help the leaves keep their vibrant green color. If using lettuce leaves, skip this step and just wash the leaves.
- Heat the oil in a non-stick skillet over medium heat. Once hot, add the garlic and ginger and sautée for 2 minutes. Add the red bell peppers, mushrooms, and diced tofu, and cook for another 5-7 minutes.
- Add the riced cauliflower, cover and cook for 5-7 minutes, or until the cauliflower is soft.
- In the meantime, prepare the sauce. In a small mixing bowl, whisk together the soy sauce, maple syrup, lime juice, sesame oil, cornstarch, and sambal oelek.
- Add the sauce to the skillet and stir until well combined. Cook for another minute and remove from heat. Stir in the chopped green onions (or basil).
- Divide the cauliflower rice filling between the three cabbage leaves (or lettuce) and roll tightly. Serve immediately.
- Serving Size: 1
- Calories: 194
- Sugar: 14.6g
- Fat: 8.2g
- Carbohydrates: 25.1g
- Fiber: 5.8g
- Protein: 9.4g